1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/魔鬼蛋rich600338<blockquote class="wp-embedded-content" data-secret="9x6ybYQoGW"><a href="https://marcwiner.com/zh-hant/mo-gui-dan/">魔鬼蛋</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/mo-gui-dan/embed/#?secret=9x6ybYQoGW" width="600" height="338" title="魔鬼蛋 — Marc Winer" data-secret="9x6ybYQoGW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/12/oeufs-mimosa-scaled-750x519.jpg600415和魔鬼蛋有些相似的料理，最早可一路追溯到古代，當時被稱為鑲餡蛋，甚至還會熱熱地上桌！https://marcwiner.com/zh-hant/mo-gui-dan/zh-hant魔鬼蛋其他10102020份10 雞蛋45 g 自製美乃滋（如果懶得做，也可以直接買現成的）0.5 小匙芥末或韓式辣椒醬6 早餐培根片2 大匙橄欖油5https://marcwiner.com/wp-content/uploads/2021/12/oeufs-mimosa-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400